Wild Rice and Barley Pilaf with Dried Fruit
Discover the perfect balance of earthy grains and sweet, tangy accents with this Wild Rice and Barley Pilaf with Dried Fruit. Featuring a hearty combination of nutty wild rice and tender pearled barley cooked to perfection in vegetable broth, this vibrant dish is elevated with sautéed onions, garlic, and a medley of dried apricots and raisins. The addition of slivered almonds provides a delightful crunch, while fresh parsley, dried thyme, and a splash of lemon juice brighten the flavors. Perfect as a side dish or a standalone vegetarian meal, this recipe is a wholesome blend of savory and sweet, ideal for holiday gatherings or everyday dinners. Packed with texture, nutrition, and a touch of indulgence, this pilaf is sure to become a table favorite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 1 cup pearled barley
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.25 cup slivered almonds
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the wild rice and pearled barley under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice and barley to the saucepan, reduce the heat to low, and cover with a lid. Simmer for 45 minutes or until the grains are tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
While the grains are cooking, heat the olive oil in a large sauté pan over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped dried apricots, raisins, and slivered almonds to the sauté pan, and cook for 2-3 minutes, stirring frequently, until the almonds are lightly toasted and the dried fruits are warmed through.
Gently fold the cooked rice and barley into the sauté pan with the onion and fruit mixture. Add the dried thyme, salt, and black pepper, and mix well to combine.
Remove the pilaf from the heat and stir in the freshly chopped parsley and lemon juice.
Taste and adjust the seasoning as desired. Serve warm as a side dish or a standalone vegetarian meal.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 13.9 g | 49% | |
| Total Sugars | 30.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
